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Vegan Date Sweet Potato Muffins

Vegan Date Sweet Potato Muffins

  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    50 m
Mandi_in_Toronto

Mandi_in_Toronto

This is my recreation of the delicious muffins, voted best in Toronto, from a bakery in Kensington Market in Toronto. They're vegan, made with spelt, and absolutely delicious!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 225 kcal
  • 11%
  • Fat:
  • 9.9 g
  • 15%
  • Carbs:
  • 32.8g
  • 11%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 161 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
  2. Place diced sweet potato into a small pan with enough water to cover, bring to a boil, and cook until tender, about 10 minutes. Drain sweet potato; set aside to cool.
  3. Whisk together spelt flour, oats, baking soda, and cinnamon in a bowl. Stir together bananas, oil, and sugar in a separate bowl.
  4. Stir banana mixture into spelt mixture just until dry ingredients are moistened; fold in dates and sweet potato. Divide mixture evenly into 12 muffin cups.
  5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 18 minutes. Cool in pan for 10 minutes; remove to cool completely on a wire rack.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

sueb
0

sueb

1/20/2014

I thought there would not be enough moisture before mixing these, but there was plenty! I subbed 1/4 cup honey for the sugar, and used raisins instead of dates. My 1/2 sweet potato measured 1 cup of chopped sweet potato. These are wonderful tasting! Thanks for the recipe!

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